Directions:
- Set aside 225g of the parsnips and finley chop the rest.
- Heat the butter and fry the onion and coriander until softened. Add the chopped parsnips and gently fry for 4 minutes. Add the stock and bring to the boil. Cover and simmer for 35 mins until veg is tender.
- Cool soup slightly and blitz until smooth.
- Roughly chop the remaining parsnips and heat the oil in a pan. fry the parsnips for 5 - 6 until golden and tender. add garlic and cook for another minute. add the spinach leaves and cook until wilted.
- Ladle soup into bowls and top with the garlic mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.03 Kcal (1336 kJ) | ||
| Calories from fat | 122.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 9% | |
| Sodium | 207.48mg | 9% | |
| Potassium | 1213.49mg | 26% | |
| Total Carbs | 46.42g | 15% | |
| Sugars | 12.38g | 50% | |
| Dietary Fiber | 12.97g | 52% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 57.2mg | 95% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4mg | 22% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 97.48 Kcal (408 kJ) | ||
| Calories from fat | 37.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 21% | |
|---|---|---|---|
| Cholesterol | 8.21mg | 9% | |
| Sodium | 63.4mg | 9% | |
| Potassium | 370.79mg | 26% | |
| Total Carbs | 14.18g | 15% | |
| Sugars | 3.78g | 50% | |
| Dietary Fiber | 3.96g | 52% | |
| Protein | 1.36g | 9% | |
| Vitamin C | 17.5mg | 95% | |
| Iron | 1.2mg | 22% | |
| Calcium | 46mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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